There is nothing quite like a stack of pancakes that actually rise tall and stay fluffy to the last bite. The secret here is real buttermilk and a batter you rest before cooking. These come out light, tender, and just sweet enough to carry a river of warm maple butter.
Prep: 10 mins Cook: 15 mins Serves: 4
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Half a teaspoon fine salt
- 2 cups buttermilk
- 2 large eggs
- 3 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla extract
- Quarter cup maple syrup, warmed
Instructions
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
- In a second bowl, beat the buttermilk, eggs, melted butter, and vanilla until smooth.
- Pour the wet mixture into the dry and stir just until combined, leaving a few small lumps. Let the batter rest for 10 minutes.
- Heat a nonstick skillet over medium and brush lightly with butter.
- Ladle a scant half cup of batter per pancake and cook until bubbles form and the edges look set, about 2 minutes.
- Flip and cook the second side until golden, about 1 to 2 minutes more.
- Stir 2 tablespoons of soft butter into the warm maple syrup and spoon it over the stacked pancakes.
Tips
- Do not overmix the batter or the pancakes will turn rubbery. Lumps are your friend.
- Keep finished pancakes warm on a tray in a 200F oven while you cook the rest.
- No buttermilk? Stir 2 tablespoons of lemon juice into 2 cups of milk and rest for 5 minutes.